Creamy Citrus Mango Sauce

Creamy, light, citrusy, easy – what more could you ask for? This citrus mango sauce is really versatile. It works as both a dressing or a sauce and last five days in the fridge, so make it ahead to jazz up a simple lunch or dinner. See notes on how to use it at the end of this post.

Creamy Citrus Mango Sauce

I published this recipe a recently as part of the lobster salad post but it’s too good not to highlight on its own. It's too good to let it get lost in the archives.

Creamy Citrus Mango Sauce Ingredients

For your shopping list:

• Avocado oil or other light neutral oil
• Mango cubes (fresh or frozen)
• Pink grapefruit juice
• Lemon juice
• Orange juice
• Lime juice
• Shallot
• Honey
• Salt and white pepper (or black)

Dressing or Sauce?

The inspiration for this recipe came from a lobster salad we enjoyed at the Montage resort in Laguna Beach. The restaurant was nice enough to tell me what was in it so I took notes and came up with my own recipe.

While I used it for the lobster salad recipe (photo above), I quickly discovered that it works great over grilled fish, shrimp, boneless, and skinless chicken breasts. I even used it for my grilled scallops wrapped in Prosciutto recipe.

It's so easy to make. Just dump everything into the blender and puree! Creamy citrus mango sauce lasts for five days in the fridge so extra does not go to waste.

What to Use Creamy Citrus Mango Sauce On

• Salad greens
• Lobster salad
• Grilled or roasted fish
• Grilled or seared scallops
• Grilled or broiled shrimp
• Drizzled over vegetables like green beans or broccoli
• To jazz up simple boneless, skinless chicken breasts

Other Mango Recipes

If you like mango, try this non-alcoholic mango margarita. Refreshing without the booze! Or maybe a pineapple-mango salsa, or a coconut mango smoothie?

Creamy Citrus Mango Sauce

Sally Cameron

Creamy and light, this dressing or sauce can be used with salad as a dressing to over grilled fish, chicken breast, scallops, or shrimp. It’s great over an open face avocado and tomato sandwich too. Puree in a blender and taste, then adjust to your preference.

4.50 from 2 votes

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Servings 4

Ingredients

  

1x2x3x

• ▢ 3 tablespoons avocado oil or other light neutral oil
• ▢ 2-3 tablespoons finely chopped mango cubes
• ▢ 2 tablespoons pink grapefruit juice
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon orange juice
• ▢ 1 tablespoon lime juice
• ▢ 1 tablespoon finely chopped shallot
• ▢ 1-2 teaspoons honey
• ▢ Sprinkles of salt and white pepper

Instructions

 

• Place all ingredients in a blender and puree until light, fluffy and smooth. Taste and make any adjustments for your preference. Keep chilled until serving.

Tried this recipe?Let us know how it was!